DV Home Cooking: Whipping Up A Decadent Carrot Cake

BEACON, N.Y. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to

Beacon resident Joseph DeCandia loves to bake.
Beacon resident Joseph DeCandia loves to bake. Photo Credit: Submitted
Joseph DeCandia puts the finishing touches on his carrot cake.
Joseph DeCandia puts the finishing touches on his carrot cake. Photo Credit: Submitted
Carrot cake from Beacon resident Joseph DeCandia.
Carrot cake from Beacon resident Joseph DeCandia. Photo Credit: Submitted

Home Cook: Joseph DeCandia, Beacon, N.Y.

"I've always enjoyed helping my mom bake and began baking on my own as a teenager. Now that I'm 16, I do a lot of cookies and cakes for my friends and family. I've been inspired by Buddy Valastro from 'The Cake Boss.' This is, in fact, where I got this carrot cake recipe from. I've modified it a bit and make a lot for my family." 

Recipe: Carrot Cake 


  • 3 Cups finely grated carrots-about 5 large carrots(I use a food processor)
  • 2 1/2 Cups flour
  • 2 Cups sugar
  • 3/4 Cup vegetable oil
  • 21/4 tsp. Baking powder
  • 2 tsp. Ground cinnamon
  • 1 tsp. Baking soda
  • 1 tsp. Pure vanilla extract
  • 1/2 tsp. Salt
  • 4 Large eggs
  • 1 Cup milk 
  • 1/2 Cup chopped walnuts


  • Put a rack in the center of the oven and preheat to 350 degrees.
  • Put carrots, flour, sugar, oil, baking powder, cinnamon, baking soda, vanilla, and salt in a mixing bowl. Mix on low just until the ingredients are tossed together well, then raise the speed to medium and continue to mix until mixture is smooth, about 1 minute.
  • Add eggs, one at a time until they are mixed in well.
  • Pour in the milk and mix in well.
  • Mix walnuts in.
  • Grease and flour two 9-inch cake pans .
  • Divide the batter evenly between the two pans. Before baking, make sure the batter is between 70 and 75 degrees or the cakes will crown.
  • Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25-30 minutes. Let cool.
  • Put a piece of parchment paper on a cookie sheet, sprinkle with sugar, and turn the pans over onto the parchment paper. The sugar will keep them from sticking.

Cream cheese icing:


  • 2 8-ounce packages cream cheese
  • 1/2 Cup (1 stick) butter, softened
  • 1 tsp. Pure vanilla extract
  • 2 Cups powdered sugar


  • Mix cream cheese and butter until creamy. 
  •  Add vanilla and sugar (a little at a time) and mix until smooth.

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